Name: Lighter gingerbread
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: Cuts into 21 pieces
Cuisine: British
Ingredients: 140g dried pitted whole dates preferably Medjool, chopped into small pieces; 75ml rapeseed oil plus a few drops for greasing; 75g black treacle; 50g maple syrup; 1 tsp finely grated fresh ginger; 1 large egg; 175ml buttermilk; 250g plain flour; 1 tsp bicarbonate of soda; 1 tbsp ground ginger; ½ tsp ground cinnamon; 50g dark muscovado sugar

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Lighter gingerbread

Lighter gingerbread

Angela Nilsen

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Cuts into 21 pieces

Easy

Prep: 35 mins

Cook: 40 mins

A star rating of 4.8 out of 5.18 ratingsRate

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This dark and sticky ginger cake is made healthier with naturally sweet dates, buttermilk and plenty of cinnamon and fresh ginger

Freezable

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Ingredients

Nutrition

Units:

MetricUS

140g dried pitted whole dates

preferably Medjool, chopped into small pieces
75ml rapeseed oil

plus a few drops for greasing
75g black treacle
50g maple syrup
1 tsp finely grated fresh ginger
1 large egg
175ml buttermilk
250g plain flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
½ tsp ground cinnamon
50g dark muscovado sugar

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Nutrition: per piece

kcal116
fat4.1g
saturates0.4g
carbs17.5g
sugars8.6g
fibre0.7g
protein2g
salt0.2g

Method

step 1

Put the dates in a small bowl and pour over 125ml of boiling water. Leave to cool for 30 mins. Lightly oil a 28 x 19 x 3cm traybake tin, then line the base with baking parchment.
step 2

Meanwhile, put the oil, black treacle, maple syrup and freshly grated ginger in a bowl and beat together with a fork to mix well. Set aside. Beat the egg in a small bowl and stir in the buttermilk. In a large bowl, mix the flour with the bicarbonate of soda, ground ginger, cinnamon and sugar – rub the mixture between your fingers to break down any lumpy bits of sugar. Heat oven to 160C/140C fan/gas 3.
step 3

Blend the dates and their liquid to a thick purée in a small food processor. Pour the egg, the dates and the treacle mixture into the bowl with the flour. Stir together briefly with a wooden spoon just until well mixed – the mixture will be soft like a thick batter. Pour it into the lined tin, gently level the mixture and bake for 40-45 mins. To test if it’s done, insert a skewer in the centre – if the skewer comes out clean with no uncooked mixture on it, and the cake feels firm but springy to the touch, it should be done.
step 4

Leave in the tin for a few mins before removing to a wire rack, peeling off the parchment and leaving to cool completely. If you can wait, wrap it well in parchment, then foil. Leave for a day before cutting, as it will become stickier – it will keep moist for 3-4 days.

Recipe from Good Food magazine, April 2015

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A star rating of 4.8 out of 5.18 ratings

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